Tofu Teriyaki
Williams Sonoma partnered with world-renowned chef and restaurateur Masaharu Morimoto to create a savory-sweet teriyaki sauce, which brings rich umami flavor to this pan-fried tofu. Pair the dish with steamed rice for an easy and satisfying meal. You’ll find lots of other uses for Morimoto’s versatile teriyaki sauce—it’s delicious brushed on salmon, chicken or tofu while grilling and tastes great with vegetables, too.
Ingredients:
- 1 lb. (500 g) firm tofu
- 1 cup (3 3/4 oz./120 g) all-purpose flour
- Sesame oil for cooking
- 3 oz. (90 g) Morimoto x Williams Sonoma Teriyaki Sauce
- 3 scallions, thinly sliced
- Bonito flakes for serving
Directions:
Cut the tofu into 4 planks and pat dry with paper towels. Put the flour in a wide, shallow bowl or on a plate and press the tofu into the flour, coating all sides evenly.
Heat a large fry pan over medium heat and pour in enough sesame oil to coat the bottom of the pan. Add the tofu and fry, turning once, until golden brown on both sides, 3 to 5 minutes per side. Add the teriyaki sauce, then remove from the heat and let the residual heat in the pan warm the sauce through.
Transfer the tofu and sauce to a plate or serving dish. Garnish with the scallions and bonito flakes and serve. Serves 4.
Recipe courtesy of restaurateur and Iron Chef Masaharu Morimoto
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